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Slow Cooked Pulled Pork Sliders
Prep 15 mins + 4 hours to marinate / Cook 8 hours
Serves 10–12
2kg pork shoulder, cut into 4 pieces
2 tablespoons vegetable oil
Filtered water or reduced salt chicken stock, for cooking
250ml Homemade Spicy BBQ Sauce, (see page 55)
Mayonnaise, baby spinach, thinly sliced dill pickles
& pickled jalapeno chillies, to serve
Mini brioche buns or mini burger buns, split, toasted.
SPICED BBQ RUB
(Makes 170g)
4 tablespoons sweet paprika
2 tablespoons dried minced onion
2 tablespoons dried minced garlic
1 teaspoon whole black peppercorns
½ teaspoon yellow mustard seeds
½ teaspoon brown mustard seeds
2 tablespoons salt
½ teaspoon cayenne pepper
55g brown sugar
1. To make spiced BBQ rub: place paprika, dried onion,
dried garlic, peppercorns, mustard seeds, salt and
cayenne into blender jug and secure lid, or into
personal blender cup and secure blade assembly.
MILL
5–10 seconds.
2. Add brown sugar and secure lid.
BLEND
10–15 seconds.
3. Remove 5 tablespoons spice mixture and set
aside. Transfer remaining spice mixture to
a clean, dry, airtight container. Store in a cool,
dark place for up to 3 months.
4. Rub reserved spice mixture all over pork. Wrap
in plastic food wrap. Place in fridge to marinate
for 4 hours, or overnight.
5. Remove pork from the fridge and allow to stand
for 30 mins to bring back to room temperature.
6. Heat oil in a large, heavy based frying pan over high
heat. Cook pork for 3–4 minutes each side or until
well browned. Transfer pork to slow cooker pan.
Cover with just enough water, or stock, to
come ½ way up to the pork. Cover and cook
on HIGH for 4–5 hours or LOW for 8–10 hours
or until pork is tender.
7. Transfer pork to a large ceramic or glass dish.
Using 2 forks, shred the pork. Strain pan juices
from slow cooker, reserving
L
cup. Add reserved
pan juices to pork to ease shredding and moisten
the meat. Add ¾ cup of BBQ sauce; stir until combined.
Serve:
Sandwich mayonnaise, jalapenos, pork, dill pickles,
baby spinach and a little extra BBQ sauce between buns.
Barbecued Piri Piri Chicken
Prep 10 mins + 4 hours to marinate / Cook 25 mins
Makes 250ml of sauce / Serves 4
1 whole chicken (1.5kg), cut into eight pieces
Oil spray, to grease
Barbecued corn cobs, to serve
Lemon wedges, to serve
PIRI PIRI SAUCE
4 long red chillies, cut into third’s
9 birds eye chillies, left whole
3 garlic cloves, peeled
2 teaspoons sweet paprika
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
60ml fresh lemon juice
180ml olive oil
60 ml whisky
1. Make deep diagonal cuts in chicken pieces and place
into resealable bag. Place in fridge until needed.
2. To make piri piri sauce: place all sauce ingredients
except the whisky into blender jug and secure lid, or
into personal blender cup and secure blade assembly.
CHOP
10 seconds, scrape down sides then
PUREE
for 20–30 seconds or until almost smooth.
3. Pour half the piri piri sauce in an airtight container
and store in the fridge until ready to serve.
4. Add the whisky to remaining piri piri sauce
into blender jug and secure lid.
STIR
5 seconds
5. Pour onto prepared chicken pieces in resealable
bag. Seal bag and toss to coat. Place in the fridge
for 4 hours, or overnight, to marinate.
6. Heat a barbecue or chargrill plate to medium-high
heat. Spray chicken with oil. Cook for 20–25 minutes,
turning occasionally or until charred and cooked
through.
Serve
: with remaining piri piri sauce, corn cobs
and lemon wedges.
Tip
: If you like your sauce a little less hot, remove
seeds from the chillies before adding to the blender.
For roasted piri piri chicken: place marinated chicken
pieces onto a greased rack over a baking tray lined with
foil. Bake at 200°C (150°C fan assisted / Gas Mark 6)
for 35–40 minutes or until chicken is cooked through.
Tip:
Instead of using a slow cooker in step 6,
cook pork in a pressure cooker for 45 minutes.
